HOW DO YOU MAKE MEAT LOAF?

[joeinfl]

The biggest difference in my meatloaf recipe is to add some finely shredded carrot and a little bit of shredded cheddar cheese. These 2 things keep it very moist. You don't need to add a lot just a palm full of each. If you very finely shred the carrot, you don't even notice it.

 

[perc-o-prince]

Let the loaf rest for 10 minutes before serving.

An important step that I just take for granted with most any meat, but should have mentioned. Prevents a dry loaf by allowing the juices to redistribute back into the meat!

Nice catch, Allen!

Chuck

 

[toggleswitch2]

Is it me or does that read funny?

Oh Rich and Chuck and so many others. You can cook for me any time!

 

[sudsmaster]

As with bbq, the burnt ketchup syndrome can probably be avoided by adding the ketchup to the top of the loaf 15 minutes before it's finished baking.

Lots of people ruin bbq'd meats by slathering them with sauce and then subjecting them to the high heat of a charcoal fire. The sauce should come last, after the meat is almost done cooking. If a flavor is desired to penetrate the meat, then a marinade (without any sugar) is best. It's the sugar (or starch) that burns easily and will smell/taste quite nasty.

 

[rayjay]

Sicilian Meat Roll

Sicilian Meat Roll

2 eggs, beaten
½ cup tomato juice
¾ cup soft bread crumbs
4 TBLSP. Snipped parsley
½ tsp dried oregano
½ tsp salt
½ tsp pepper
2 cloves garlic, minced
2 lbs. Ground beef or 2 lbs. Beef, Pork, Veal mix
4-6 oz. Thinly sliced boiled ham, or Black Forest or Virginia Ham
4-6 oz. Sliced Mozzarella Cheese

In a bowl combine eggs and tomato juice. Stir in bread crumbs, parsley, oregano, salt, pepper, and garlic. Add the ground meat, mix well. On waxed paper or foil pat meat into a 10x8 rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Reserve 1 slice of cheese, but place remaining slices of cheese on top of ham. Starting from short end, carefully roll up meat, using the paper to lift, seal ends. Place roll seam side down on a 13x9x2” baking pan. Bake at 350 till done about 1 ¼ hrs. (Center of roll will be pink due to ham. Cut the reserved cheese slice into 4 triangles, overlap atop meat. Return to oven till cheese melts.

ENJOY!!!!

 

[appnut]

Quit taking viagra!!! LOL

 

[butch-innj]

For appnut......

{{{rolls eyes at you}}}

I should put you over my knee !

What am I going to do with you ?

(that IS funny though)

 

[jetcone]

Sandys is the only one I've seen similar to my Mom's

She always used Oatmeal. Inside it got moist , outside it got browned and tasty.

2 # Chuck
1 onion chopped
salt , pepper
1 egg
1/2 - 3/4 cup oatflakes.
Mix not much form into loaf and bake away.

now I'm gettin hungry!

 

[rayjay]

For appnut......

Who's taking Viagra??? lol

 

[yogitunes]

Rayjay, Appnut thought he was in a different sight, heck to keep switching back and forth, he got lost, Bob, it's OK, were here for you, keep it down big boy, you worry us sometimes, by the way, what sight were you on?....lol

Bob, you there, follow the sounds of our voices, not the ones in your head, come on, work with us here....lol....must be dreaming of something else, well you go ahead, you get back to us when your done, somebody get him a towel....

 

[abcomatic]

I have a secret ingredient.

 

[butch-innj]

What must I do...........

to get that "secret ingredient" ?

Whips?
Chains?
Handcuffs?
Tickle & poke?

Whaaaaaaaattttttttt?

 

[yogitunes]

We have ways to make you talk, Gary......

We could tie you to a tree, pull down your pants and put honey on your b@lls, and let the ants crawl up.....for starters.........lol

and then.........

 

[appnut]

Martin, you can put me over your knee anytime. And hmm, I'll have to think about that. martin just come and rescue me big boy!!! I was only looking at this site when I wrote that, but I may have had other "influences" from earlier in the evening.

 

[yogitunes]

must have been a BIG influence!

 

[yogitunes]

Bob....

You're too eager....wrestling a bear is fun....but you can't rape the willing....lol

 

[appnut]

....wrestling a bear is fun

been soooo long, I can't remember what it is like.

 

[abcomatic]

Butch and Yogi

Guys, all of what you said sounds like SO much fun. mmmmm? lol
Gary

 

[yogitunes]

Bob and Gary........

Butch has got a sling....

I got handcuffs..........

Don't let your mouth write checks your butt can't cover.....lol

 

[toggleswitch2]

but you can't rape the willing....lol

I don't care what the judge says. If their head is hitting the headborad in rhythm and they are screaming "Come on daddy, f me like you mean it!"; it aint rape.

 

[abcomatic]

I am so far away from New Jersey too. Darn it! If i told you the secret ingredent, then it wouldnt be secret any longer. I will say this though butch and yogi, added protein, and no, not what you are thinking either. lol

 

[butch-innj]

abcomatic........IF

I get on my knees and promise not to tell a-n-y-o-n-e in the
whole wide world your secret.... will you whisper the secret
in my ear?????

or should I put on my very bestest Mae West drag and blow into
YOUR ear....or sumptin !

(where IS my bullwhip when I need the damn thing?)

 

[super32]

Off the chain!

All this talk of meat and meatloaf is making me hungry and......lol

I love all of the recipes. They all look like they would quite tasty.

My meatloaf is fairly simple. Its not a recipe but just kinda "thrown" together. Usally 80-85% lean, worchestershire, onion, mushroom, green pepper, S&P, few other seasonings. an egg or 2. I cook mine with the bacon on top. When the loaf is done, i will turn the broiler on for about 2mins or so just to completly brown the bacon. I will mix about 50/50 ketchup/KC masterpiece and put it on at the end also. I never use bread or bread crumbs. Some have mentioned that using a dough hook was a bad idea. I found it worked great. The only problem is, my meatloaf is usually tooooo much for the mixer. I have to get out a big pan and mix it by hand. The old rule says your not suppose to "overhandle" your meat. (watch out now) It was said to make it tough. I have found that to be a GOOD thing when making meatloaf. It stays together.

The stove pictured will convect it @ 375 in about 45-50mins. Usually without waiting for it to totaly preheat

Thanks charbee, im going to try the jalapenos, that sounds HOT!!! LOL

 

[perc-o-prince]

I have a secret ingredient.

My grandmother used to throw some halved grapes in. Rich's father puts raisins in his meatballs, but could work in meatloaf as well!

I need to try crumbled blue cheese next time. Maybe even some well-cooked crumbled bacon! Just thought of that this minute when I was thinking that anything that goes with beef/steak would go with meatloaf!!!

Chuck

 

[butch-innj]

Hmmmmm

Raisins in meatloaf.

Well, I have an idea....instead of using oatmeal in the meatloaf as I've seen in many meatloaf recipes, why not just use raisin bran cereal?

I wonder if his father soaked the raisins in anything first?
Soak them in some red wine and use enough of them and you wouldn't care how the damn meatloaf came out....it'd be good !

 

[perc-o-prince]

Um, I didn't mean to cross-thread, but the picture in my post was really meant for the BBQ slaw thread, where I had already posted it!

Whoopsie!
Chuck

 

[yogitunes]

Super32

that stove looks like a DACOR dual fuel convection air...

could I be right?

only because it looks like mine, except mine is digital, and I have the matching Micro/convection hood...

and they are outstanding for cooking, do you have the accessories, wok, grill, griddle, simmer grid, and a half dozen other pieces I have no idea what their for....

 

[perc-o-prince]

Hey Butch,

Rich's father doesn't soak the raisins, but it couldn't hurt!!! Then again, your idea of using Raisin Bran sounds good too! I might just have to try that!

That's what meatloaf is all about!

Chuck

 

[yogitunes]

Super32

overhandle your meat......

careful now

you don't want us starting on you next......

we have more ideas up our sleeves....we just kept it PG on here

and for the rest...........
just remember, those who indulge, BULGE!.....2 rules...spandex is not supposed to sag.....and it has a weight limit....keep it at that, you know who you are!

and...add to your shopping list...FULL LENGTH MIRROR!!!....lol

 

[super32]

yogitunes!!! Bad!!!

OMFG!!!!! No Dacor here. (use to have an ECP130) NOOOOOOO!!!!!! LOL Actually my range is a Thermador DF. I have to keep it in the family. It has a mode called convect bake, i dont know why they didnt call it "true convect". It only uses the 3rd convect ring, IIRC thats true convect. Its an awsome range. I did have a Dacor wall oven and i must have been the only one who liked it. The "pure Convect" mode was AWSOME!

Now then! Yogi, i may be nearing your area, so be nice to me! ....LOL No limits here. Anything i say, i can PROVE!